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Chicken with Spinach and Celery Hash
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Mustard-Dill Salmon Steak
Yield: Makes 4 servings
Ingredients:
1
can (10-3/4 ounces) reduced-fat cream of celery soup
1/2
cup fat-free (skim) milk
1/4
cup finely chopped onion
2
teaspoons Dijon mustard
1
clove garlic, minced
3/4
teaspoon dried dill weed
1
cup seedless red grapes, halved, divided
4
(6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick*
2
tablespoons chopped fresh parsley
Preparation:
1.
Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
2.
Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Protein | 35 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 89 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 26 % |
| Calories | 275 |
| Sodium | 713 mg |
Dietary Exchange:
| Meat | 4 |
| Starch | 1 |
This recipe appears in:
Fish
